Chicken Parmesan Meatballs
Chicken Parmesan Meatballs is a high-protein oven-baked recipe ready in 45 min. It makes 4 servings, each 680 kcal with 45 g protein. Intermediate level, 18 ingredients.
Adapted from a home cook's recipe and measured by Cookpath.
- 45 mintotal
- Intermediatelevel
- 680kcal a serving
- 45 gprotein
What is Chicken Parmesan Meatballs
Chicken and cottage cheese meatballs rolled in panko and fried golden, then simmered in a creamy marinara sauce and finished with mozzarella.
- From the oven · Chicken
- Frying
- Sauces & dressings
How to make Chicken Parmesan Meatballs
Tips from the cook
- Mix just until combined, so the meatballs stay tender.
- Lightly oil your hands when rolling, so the mixture does not stick.
- Press the panko on gently, so it coats the meatballs all over.
- Watch closely under the grill, as the cheese goes from golden to burnt fast.
Step by step with timers, in your shopping list in one tap.
Goes well with
Sides from Cookpath that balance this dish, the same picks the app suggests.
Meal prep and storage
Keeps 3 days in the fridge. Reheat in the sauce.
See this week’s meal prep plan on the blog, or plan your own week in the app.
Chicken Parmesan Meatballs substitutions
Out of something, or cooking around an allergy. Each swap was checked against a source.
Cottage cheese1 option
- Homemade vegan cottage cheese: crumbled firm tofu mixed with plant yogurt, lemon juice and salt 1:1 by weight
No real curds when baked; use the plant yogurt unsweetened.
Still contains soy.
Chilli flakes2 options
- Leave out (optional heat, 1/4 tsp) leave out (optional heat only)
- Sweet paprika for colour same amount
No heat.
Parmesan2 options
- Vegetarian hard Italian-style cheese (made with microbial rennet) 1:1 by weight
Grana Padano is not suitable for egg-free (lysozyme from egg).
Still contains dairy.
- Nutritional yeast (fortified flakes) 1:1 by volume, less salty so add pinch of salt
Does not melt; less sharp.
Panko breadcrumbs1 option
- Gluten-free panko or gluten-free breadcrumbs 1:1 by weight
Browns faster.
Butter2 options
- Vegan/dairy-free butter block 1:1 by weight
Soft tub margarine fails in pastry and cheesecake base.
- Olive oil use about 3/4 as much by volume
Not for creaming or pastry; base goes oily.
Chilli paste3 options
- Hot sauce (thick Louisiana-style: mainly chillies, salt, vinegar) 1:1 by volume, to taste
Thinner sauces such as Tabasco are not as good.
- Tomato paste + a few dashes of hot sauce, or 1-2 tsp chilli powder or crushed red flakes 1:1
Different flavour, texture matches.
- Chilli powder or cayenne less, to taste
No paste texture.
Heavy cream2 options
- Oat cooking cream (GF-labelled) or soy cream 1:1
Does not whip.
Still contains soy.
- Coconut cream (top layer of can) 1:1
Coconut flavour.
Mozzarella1 option
- Dairy-free mozzarella-style shreds 1:1 by weight
Caprese/fresh; stretch and browning differ.
Still contains soy and tree nuts.
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